Chicken Piccata

Serves 1
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Directions

  1. 1Butterfly a couple chicken breasts and smash them thin.
  2. 2Butterfly a couple chicken breasts and smash them thin.
  3. 3Butterfly a couple chicken breasts and smash them thin.
  4. 4Coat them with salt and pepper, then lightly coat them in seasoned A1 flour.
  5. 5Coat them with salt and pepper, then lightly coat them in seasoned A1 flour.
  6. 6Coat them with salt and pepper, then lightly coat them in seasoned A1 flour.
  7. 7Shallow fry them on both sides in oil just until they're light golden brown.
  8. 8Shallow fry them on both sides in oil just until they're light golden brown.
  9. 9Shallow fry them on both sides in oil just until they're light golden brown.
  10. 10Dice up a shallot, toss it in the skillet with the garlic and deglaze with wine.
  11. 11Dice up a shallot, toss it in the skillet with the garlic and deglaze with wine.
  12. 12Dice up a shallot, toss it in the skillet with the garlic and deglaze with wine.
  13. 13Give it a mix, add chicken stock, then reduce.
  14. 14Give it a mix, add chicken stock, then reduce.
  15. 15Give it a mix, add chicken stock, then reduce.
  16. 16Add capers, lemon juice, parsley, and a hint of tarragon.
  17. 17Add capers, lemon juice, parsley, and a hint of tarragon.
  18. 18Add capers, lemon juice, parsley, and a hint of tarragon.
  19. 19Mix in cold butter, add chicken back in and baste it with the pan sauce.
  20. 20Mix in cold butter, add chicken back in and baste it with the pan sauce.
  21. 21Mix in cold butter, add chicken back in and baste it with the pan sauce.
  22. 22Add a little pan sauce to the cooked pasta along with some Reggiano and serve.
  23. 23Add a little pan sauce to the cooked pasta along with some Reggiano and serve.
  24. 24Add a little pan sauce to the cooked pasta along with some Reggiano and serve.

Ingredients

  • 2 chicken breasts
  • 2 chicken breasts
  • 2 chicken breasts
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • seasoned A1 flour
  • seasoned A1 flour
  • seasoned A1 flour
  • oil
  • oil
  • oil
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • garlic
  • garlic
  • garlic
  • wine
  • wine
  • wine
  • chicken stock
  • chicken stock
  • chicken stock
  • capers
  • capers
  • capers
  • lemon juice
  • lemon juice
  • lemon juice
  • parsley
  • parsley
  • parsley
  • tarragon
  • tarragon
  • tarragon
  • cold butter
  • cold butter
  • cold butter
  • cooked pasta
  • cooked pasta
  • cooked pasta
  • Reggiano
  • Reggiano
  • Reggiano

Equipment

skillet

Tips

  • Butterfly chicken breasts and smash them thin.
  • Lightly coat chicken in seasoned A1 flour.
  • Baste chicken with the pan sauce.